Greek Yogurt Cauliflower Curry (Printable)
Roasted cauliflower simmered in a creamy Greek yogurt sauce with warm Indian spices for a satisfying vegetarian meal.
# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large ripe tomato, chopped
06 - 1 green chili pepper, finely minced (optional)
→ Dairy
07 - 1 cup plain Greek yogurt, whole or low-fat
→ Spices and Pantry Staples
08 - 2 tablespoons extra virgin olive oil, divided
09 - 1 teaspoon whole cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh cilantro leaves, roughly chopped
17 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper until evenly coated. Arrange in a single layer on a baking sheet and roast for 20 minutes until golden brown and fork-tender.
02 - While cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large deep skillet over medium heat. Add whole cumin seeds and toast for approximately 30 seconds, swirling the pan gently, until they become fragrant and begin to pop.
03 - Add the diced onion, minced garlic, grated ginger, and green chili to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the onions are soft and translucent.
04 - Stir in the chopped tomato along with ground coriander, turmeric, garam masala, ground cumin, and chili powder. Cook for 5 minutes, stirring frequently, until the tomatoes break down and the spices are deeply fragrant.
05 - Reduce heat to low. Whisk the Greek yogurt in a separate bowl until completely smooth, then gradually add it to the skillet in a slow stream, stirring constantly to prevent curdling and ensure a silky, uniform sauce.
06 - Fold the roasted cauliflower into the yogurt sauce, adding a splash of water if the mixture seems too thick. Simmer gently for 7 to 8 minutes over low heat, allowing the flavors to meld and the sauce to reduce slightly.
07 - Taste the curry and adjust salt, pepper, or chili powder as needed. Transfer to a serving dish and garnish generously with chopped fresh cilantro. Offer lemon wedges alongside for squeezing over individual portions.
# Expert Suggestions:
01 -
- The yogurt sauce creates this luxurious velvety texture without a single drop of heavy cream, which means you can go back for seconds without that heavy feeling afterward.
- Roasting the cauliflower before adding it to the curry gives it those gorgeous caramelized edges that hold up beautifully against the sauce instead of turning mushy.
- It genuinely comes together in about forty five minutes, and most of that is hands off oven time while you tackle the rest of your evening.
02 -
- Adding cold yogurt directly to a hot pan is the fastest way to curdle your sauce, so always whisk the yogurt smooth first and temper it in slowly over low heat while stirring without stopping.
- The curry thickens considerably as it sits off the heat, so if you are making it ahead or reheating leftovers, loosen it with a few tablespoons of water or broth to bring the sauce back to its silky consistency.
03 -
- Line your baking sheet with parchment paper before roasting the cauliflower because those caramelized bits will stick stubbornly to bare metal and you will lose the best part of the florets.
- Take the yogurt out of the refrigerator at least twenty minutes before you need it so it can come closer to room temperature, making it far less likely to seize when it hits the warm pan.